advice on boston butts

[hypogi]

I've smoked a few butts now and have my timing and technique about down but my final product is still missing something that I can't place. It has a great smokey flavor (I'm using apple wood) but there isn't enough sweetness in it to give it that memphis style that I like. I've tried adding extra brown sugar to my dry rub but all it really did was make the butt come out a little darker than usual but no real impact on the flavor. I've tried adding more sugar to my injection but it hasn't made a difference either.

What has worked for everyone else to get that good sweet+heat combo? Should I focus more on the sauce and try to get my sweetness there? Any advice is appreciated. Thanks!

[Dave]

Morning hypogi
Where are you looking for the taste on the bark or further down in the meat?

[hypogi]

On the bark, the inside still has a good porky flavor. I don't want all of the sauces, injections, rubs, mops, etc. to get in the way of that pig flavor. It's something that I just can't place. I don't put a finishing glaze or sauce on my boston butts and i'm wondering if I should. Also I wrap mine for the last few hours to keep in the juice and to help tenderize the meat.

[Dave]

In that case you do need to come up with a good glaze. Just before a judge enters our site during a contest we finish off that judges shoulder with our glaze.

[hypogi]

I'm going to try again in a day or two. Any suggestions on the glaze? What if I decide to make pulled pork out of it? Is it normal to mix in a sauce with the meat after it's been pulled?

[Dave]

Here is one of my families favorite glazes you might want to try.
1/2 c frozen orange juice concentrate
1/2 c honey
2 Tbsp fresh lime juice
2 Tbsp butter
1 tsp ground ginger
Boil in sauce pan. Boil for 1 minute.Remove from heat. Apply to butt 15 minutes before serving, place back in smoker after applying.

As far as pre-mixing the sauce we don't let the individual put what they want on it.

[hypogi]

Yea that's good. Thanks!